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You will receive an email containing a link to let you create a new password for your user account.

The registration details needed for myVienna are collected and processed on the basis of your consent under the terms of Article 6 GDPR for the purpose of identification, saving your travel plans and contacting you for these purposes. The provision of the data is necessary because we cannot carry out the service otherwise. The Vienna Tourist Board only evaluates the travel plans anonymously for the purpose of statistical surveys. You can erase this data yourself in your account settings. Or you can contact our Data Protection Officer at datenschutz@wien.info. If you register for myVienna via Google+ or Facebook, we do not collect or process any personal data you have entered in Google+ or Facebook. Authentication by Google+ or Facebook is subject to the terms and conditions of use of the respective provider.

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Viennese goulash

Originally, goulash was the dish of Hungarian sheperds. At the beginning of the 19th century, however, the peppery meat dish found its way into the Viennese cuisine and developed many variations like the Esterházy goulash or the Fiaker goulash. The numerous varieties illustrate its popularity. In Vienna, the “Saftgulasch” (literally “stock goulash”) is especially favored. Its main ingredients are fatless meat and onions which are the secret of every good goulash. Rough rule of thumb: The amount of onions should be at least three quarters of the amount of meat!

Serves: 6-8

Ingredients:

1,5 kg (3 lb) beef shank

1,25 kg (2 st) onions

150 g (2/3 cup) dripping (or oil)

2 tbsps tomato paste

4 tbsps paprika powder (sweet)

2 cloves of garlic

a little lemon rind, grated

apple vinegar

2 juniper berries, pressed

pinch of marjoram

pinch of ground caraway seeds

pinch of sugar

ground pepper

salt

2 tbsps flour

approx. 2 l (2 qt) water

Preparation:

Slice onions. Cut the meat into cubes, approx. 50 g each. Heat the dripping in a large pot and fry the onions until golden brown. Add juniper berries, marjoram, caraway seeds, sugar, pepper and salt and briefly sauté. Stir in paprika powder, tomato paste, garlic and lemon rind and quickly add vinegar and 1 liter of water. Bring to boil then add the cubed meat and let stew for about 2 1/2 hours. Stir repeatedly and add water if necessary.

When the meat is almost done, stir well and add the rest of the water. Let cook for a while longer then add salt to taste. Mix the flour with a bit of water, stir and add to the goulash to bind.

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Viennese goulash
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